Potato Kimpira Using Shio-Koji

Potato Kimpira Using Shio-Koji

The shio-koji (salted rice malt) gives a boost to the umami. This recipe won the 4th Iron Chef Award on November 30, 2012.

Ingredients: 2 servings

Potato (large)
Shio-koji (salted rice malt)
1 tablespoon
1 teaspoon
Coarsely ground black pepper
a pinch
Cooking oil
1 teaspoon


1. Slice the potato into sticks of desired thickness, and soak in water for 10 minutes.
2. Strain excess water from the potato sticks, heat the oil in a pan, and sauté on medium heat.
3. Reduce the heat to low flame, cover with a lid, and steam. Or, if you prefer, you can avoid this step by heating the potato sticks in the microwave before sautéing them.
4. Add shio-koji, sugar, and coarsely ground black pepper, and briskly sauté on medium heat, then it's ready to serve.

Story Behind this Recipe

I typically make these using soy sauce and sugar, but when I tried making them with shio-koji and black pepper, they turned out amazingly tasty.